Vegan Cherry Cake
A delicious old-fashioned vegan fruit cake
8
slices
Equipment
- 1 8" round cake tin
Ingredients
- 2 cups Glace Cherries - (or Raisins or a mixture), halved
- ⅓ cup Ground Almonds
- 1 cup Butter - vegan
- 1 cup Caster Sugar
- ¾ cup Yogurt - plain vegan yogurt
- 1 tsp Vanilla Extract
- ½ tsp Almond Extract
- 2 cups Plain flour
- 2 tsp Baking Powder
- ½ tsp Salt
- 1 Lemon - you will need the zest and juice
- 4 Sugar Cubes - crushed
Instructions
- Preheat oven to 180c.
- Grease and line an 8" round cake tin.
- In a small bowl, combine the ground almonds with the chopped cherries (this will ensure that they don't sink!).
- In a large bowl, cream together the butter and sugar until fluffy.
- Beat in the yogurt and extracts, followed by the flour, baking powder and salt.
- Fold in the ground almonds/cherry mixture, and the lemon zest and juice.
- Pour into your prepared cake tin.
- Sprinkle with the crushed sugar cubes.
- Bake for 40-45 minutes or until golden brown. The cake should spring back when you touch it lightly.
- Leave to cool completely before removing from tin and serving.
Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.